Whole Wheat “No-Work” Pizza

My thoughts this past week:

I can’t wait to make homemade pizza for the first timeGood thing I have a stand mixer nowI’m so happy Niki chose this for this week’s Food Matter’s Project recipeOhhh it must be super thin and crunchy so Peter loves itCrap, pizza is definitely not on this 6 day diet, oh well, it’s whole wheat right?Hmm, I don’t need a stand mixer for this recipe. Weird. How am I going to make a flat circle with this gooey mess?I’m guessing my “perforated pizza baking sheet” won’t work with this doughoh…. I’m supposed to use HALF the dough per pizza! Oops.

This was an experiment to say the least! And it ended up a fun and delicious one…even though we’re not fans of fluffy thick crust pizza. I am still not sure how much of the thickness was my fault or the recipe’s. The result:

It tasted great with whole wheat

Adding fresh rosemary and cornmeal is the way to go, great flavor and “crunchier texture”

Don’t use a perforated pizza baking sheet, this dough is too wet

Read ALL the directions (half the dough for a smaller pizza) … or you will have very thick pizza

Artichokes!!! How delicious! Looking at the picture I thought it was roasted garlic (another possibility?). Looks great- and don’t worry, my fiance didn’t realize that the dough had to be divided into two either! =)

I am totally adding cornmeal next time. I made two pizzas, and I tried to squish the dough as thin as possible on the second try but it still wouldn’t qualify as thin crust! I’m looking forward to experimenting more with Bittman’s recipe, I’m not giving up on it yet!